Category: grilled pork

vietnamese pork

Vietnamese Pork

From the kitchen of Kevin Taylor, the BBQ Guru

This one I have stir fried AND cooked as a whole loin. This recipe is for stir frying. To grill, just don’t cut into strips.

2 pounds pork tenderloins
4 lemongrass stalks
2 tablespoons dark brown sugar
1 tablespoon peppercorns
2 tablespoons fish sauce
2 tablespoons sesame oil
6 garlic cloves
2 tablespoons vegetable oil
6 tablespoons oyster sauce
1 tablespoon honey
1 tablespoon dark soy sauce
2 tablespoons sake

Cut pork into 2-inch slices.

Chop lemongrass into 2-inch pieces and crush with mallet. Be sure they stay intact. After marinating you will remove these.

Combine garlic, brown sugar and peppercorns and crush to make a paste.

Add veggie oil, sake, fish sauce and 1 tablespoon sesame oil. Add the lemongrass.

Pour this marinade over the pork and marinate overnight.

Heat 1 tablespoon oil in wok.

Stir fry pork until done.

Prepare the finishing sauce by combining the oyster sauce, 1 tablespoon sesame oil, 1 tablespoon honey and 1 tablespoon soy sauce.

Add to wok and heat through.

Serve over rice.

old country porketta sandwiches

"Old Country" Porketta Sandwiches

1 (5 pound) pork loin
2 teaspoons salt
2 teaspoons black pepper, coarsely ground
2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons dry mustard
1 1/2 teaspoons paprika
1 teaspoon dried sage
1/2 teaspoon cayenne pepper
Olive oil

Coat loin with olive oil. Score loin in several places cutting through 1/2 of the thickness. Combine all spices and apply liberally to loin making sure to rub into score marks. Wrap in plastic wrap and refrigerate for 2 overnights.

Add 1 cup of water to a crockpot and place loin in water. Water should just cover the bottom of the crock and come up a fraction of an inch on the meat. Slow roast for the entire day. Baste as often as possible.

Remove loin and reserve the juices still in the crock. Pull the meat apart in small chunks. The meat will appear fairly dry but should pull apart easily. Strain the juice to get rid of any fat chunks. Once the sammich is made, top with these juices.

These taste best when served on nice hard rolls.

kevi’s classic grilled pork juice

Kevi’s Classic Grilled Pork Juice

6 pork chops
Meat tenderizer
1/4 cup pineapple juice
1/2 cup dark soy sauce
1/3 cup salad oil
1/2 medium onions, minced
1 clove garlic, crushed
1 tablespoon dark brown sugar

Rub meat tenderizer onto both sides of chops.

Combine all other ingredients. Marinate chops a minimum of 4 hours or overnight.

Remove from marinade and boil marinade. Grill chops. Baste chops with boiled marinade.

bronzed pork chops

Bronzed Pork Chops

From the kitchen of Kevin Taylor, the BBQGuru

4 pork chops
6 tablespoons teriyaki sauce
2 tablespoons molasses

Mix together and baste chops while grilling.

garlic roasted pork loin

Garlic Roasted Pork Loin

From the kitchen of Kevin Taylor, the BBQ Guru

1 (3 to 4 pound) pork loin
10 garlic cloves
2 tablespoons Tiger Sauce
2 tablespoons Worcestershire sauce
2 tablespoons A1 Steak Sauce
2 1/2 tablespoons yellow mustard
3/4 cup orange juice

Cut 10 slits into the loin in various places. Stick your finger in the holes to make them slightly bigger and stuff a clove of garlic in each.

Combine the remaining ingredients and pour over loin. Marinate overnight.

Heat grill to 450 degrees F.

Remove loin from marinade and let come to room temp. Do NOT remove garlic cloves.

Brush loin with oil and sear each side for 5 minutes.

Turn heat back to 400 degrees F and cook another 30 to 40 minutes until internal temp is 145 to 155 degrees F.

Let rest for 10 minutes and slice thin to serve.

herbed dijonnaise chops

Herbed Dijonnaise Chops

From the kitchen of Kevin Taylor, the BBQGuru

6 pork chops
2 tablespoons Dijon mustard
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon black pepper, coarsely ground
3 tablespoons butter, softened

Herb Butter
2 tablespoons butter, softened
1 tablespoon parsley
1 tablespoon chives
1/2 teaspoon lemon juice
Salt and pepper to taste

Make a paste of the mustards, salt, and pepper and 3 tablespoons butter.

Rub this paste into the chops.

Grill the chops over a very hot charcoal fire for 4 to 6 minutes on each side.

Place each chop in tin foil and brush with the herb butter.

Wrap each chop and place on grill for 10 minutes. Brush chops with herb butter and serve.

rubbed loins

Rubbed Loins

From the kitchen of Kevin Taylor, the BBQ Guru

Liberally sprinkle the following on the pork and rub it in real good. Then wrap in plastic wrap and let sit overnight.

Kevi’s South-of-the-Butt Rub
4 tablespoons paprika
2 tablespoons salt
2 tablespoons granulated sugar
2 tablespoons brown sugar
2 tablespoons cumin
2 tablespoons chili powder
2 tablespoons pepper
1 tablespoon cayenne pepper

This does have a little bite to it, so cut the cayenne if you like.

Grill according to directions and baste with the following…..

Piggy Park BBQ Sauce
1/2 cup yellow mustard
1/2 cup honey
1/4 cup light brown sugar
1/4 cup white vinegar
Salt and pepper to taste

Whisk together and simmer for about 5 minutes. Let sit overnight for best flavor.

hoisin pork tenderloin sandwiches

Hoisin Pork Tenderloin Sandwiches

From the kitchen of Kevin Taylor, the BBQ Guru

1 pound pork tenderloins
1 cup hoisin sauce
2 tablespoons Sambal
2 tablespoons garlic, finely minced
2 tablespoons fresh ginger, chopped
1/2 cup red wine
1/4 cup scallions, minced
4 large sesame seed buns

Combine hoisin, sambal, ginger, garlic, wine and scallions.

Add pork and marinate for 3 hours in fridge.

Start grill/oven and get to 350 degrees F. Season pork with salt and pepper.

Brown each side of pork for 5 minutes then roast for 12-15 minute. Internal temp should be 145-155 degrees F.

Let rest for 5 minutes and slice very thin…1/4-inch.

To the bottom of the buns add coleslaw. Top that with 6-8 slices of pork and add more coleslaw on top of that.